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Categories:
chicken olive oil chicken breast halves salt pepper dressing salt fresh ground black pepper olive oil garlic balsamic vinegar shallot tomato fresh basil Salad baby spinach avocado
Viewed: 8 - Published at: 4 years agoIngredients
- Chicken
- 1 tablespoon olive oil
- 4 boneless chicken breast halves
- salt, to taste
- pepper, to taste
- Dressing
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/3 cup olive oil
- 1 garlic clove, pressed
- 2 tablespoons balsamic vinegar
- 1 shallot, minced
- 1/2 cup sun-dried tomato packed in oil, drained and chopped
- 1/2 cup fresh basil, chopped
- Salad
- 12 ounces baby spinach leaves
- 1 large ripe avocado, thinly sliced
Method
- Heat 1 TBS olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper to taste.
- Cook in skillet, turning once, until juices run clear (about 12 minutes).
- Slice into thin strips and place in large bowl.
- In separate bowl, whisk together salt and pepper, garlic and vinegar.
- Slowly whisk in 1/3 cup olive oil.
- Stir in shallots, tomatoes, and basil.
- Spoon 1/4 cup of the dressing over chicken and toss to coat.
- Toss spinach with remaining dressing and divide among 4 serving plates; top evenly with chicken and avocado slices.
